Macaroni and Cheese in a Crock Pot

Submitted by GinaT

"This is the best Mac and Cheese you will ever have. It tastes like the old fashioned, oven baked kind. Everyone who has had it loves it----and it is so easy. I often double the amounts with great results"

 

• Ready In: 1hr 42mins
• Ingredients: 7
• Serves: 6

ingredients

• 226.79 g cooked macaroni (elbow)
• 340.19 g can evaporated milk
• 1 egg
• 118.29 ml milk
• 59.14 ml melted butter
• 709.77 ml shredded cheddar cheese
• salt and pepper (to taste, I use about 1/2 tsp of each)

directions

1. place well drained noodles in the crock pot.
2. slightly beat together egg, milk, salt and pepper.
3. pour milk mixture, evaporated milk, and butter over the noodles (DO NOT STIR).
4. place shredded cheese on top (DO NOT STIR).
5. cook 3 hours on low OR 1 1/2 hours on high (DO NOT REMOVE LID DURING COOKING).
6. STIR WELL before serving.
7. ENJOY.

Reviews

[Angela Butler]

After reading through about 34 Mac and Cheese recipes for the Slow Cooker, I settled on this one. I made a batch for 20 people. The review from Chef #717929 helped tremendously! It would have been a disaster if I hadn't followed his or her advice on how to prep this for cooking. Because I had such a large batch, I chose to stir in about 2/3 of the milk mix, butter and evap milk. I stirred it in lightly, not thoroughly. It is important that the macaroni sets so that the milk mixture can form like a glue to hold it all together correctly. I then mixed 4 cups of the cheese into the macaroni so the cheese would blend and melt in evenly. I also chose to use about one cup's worth of Velvetta 2%, sliced it about 1/2" thick and then used a spatula to bury it in various places in the macaroni. Last, I poured the remaining evaporated milk evenly across the macaroni. Then topped it with the last 2 cups of shredded cheese, and 5-6 thin slices of Velvetta. Everyone at my husband's company bbq raved about it. It did turn out with a fairly smooth consistency. What would I do differently: 1) make sure to spray the crock before putting in the macaroni so it doesn't stick. I forgot. 2) Cook the macaroni so that it's still somewhat firm and not completely cooked. It gets too soft after hours in a slow cooker and starts to fall apart. 3) Needs more flavor. Even with using Sharp Cheddar it still didn't have enough flavor. More pepper maybe. I am going to use bacon in it next time I think. Not sure what else to use that will give it a really good flavor like you find in Stouffer's let's say.

 

[busybee1231]

Very, very good. It made a big hit with my family. I did make a change. I layered the mac with the cheese and I used the Mexican cheese mix instead of one kind of cheese. I also thought 3 cups of cheese was a little excessive.

 

[Veggie Chef Sarah]

Easy, cheesy, and delicious! I did stir it a little before adding the cheese, however, because I hadn't poured the liquid in very evenly. I used really sharp cheddar cheese, so it has lots of flavor. Yum!

 

[heatherhopecs]

Even though I followed the instructions to a T, this did not turn out well. The cheese turned into a thick chewy crust on the top, but none of it incorporated w/ the noodles. The milk sort of curdled among the noodles. I took it to a potluck and was a litte embarassed when I went to stir it up. Oh well, it was edible, but barely. Maybe I did something wrong.

 

[mainecooncat]

We really liked this a lot. The "blue box" grandkids turnedup their noses at it, but that just meant more for us! Loved the chewy cheesy layer. I even used 2 percent evaporated milk and 2 percent cheddar cheese and it was still great. The next time might experiment with stirring an additional cup of shredded cheese into the macaroni before pouring on the other ingredients. Gina, this is definitely a keeper!